The trick to making syn free pastry couldn’t be any easier. All you need is pease pudding, two eggs and a pinch of salt & pepper. You simply mix them all together, blind baking 2/3rds as a base, setting 1/3 aside as a topping.

You can add whatever filling you want, but we’ve opted for a delicious, creamy leek and onion sauce, layered with ham and thinly sliced potato.

I was amazed at how well the pease pudding actually worked as a pastry. I wasn’t sure what to expect, given the opposite between normally mushy pease pudding and crisp pastry. Once the pease pudding is baked it crisps up so well and is genuinely a great, healthier alternative.

We’ll certainly be trying some different takes on the pie in the future. We’ve heard corned beef & onion, or mince & veg works really well.